11 November 2011

I don't need to tell you how times flies. One moment we will be starting a new work week and then all of a sudden here it is Friday again. We turned our clocks back earlier in the week so reality has set in about the inevitability of winter. Could it be that it a few short days it will be the American Thanksgiving, and then of course the real celebration begins for Canadians with the C-Word not long after. Shhhh, I do not mention the word _____________ before December 1st for fear of being struck down in my prime. What I can and will mention is that today is Remembrance Day. It is not just a day off ,but a time to remember our fallen soldiers through the generations and all those who lived their lives for us. "Lest we Forget"

11/11/11

Our group has now reached #23 on the list of Gourmet Live's50 Women Game Changers. The past few months have flown by as we experiment with dishes from each of the 50 influential women on "the list." We began this journey back in June, can you believe it. Time really does fly!!!!!!!!!! Whether you agree or disagree with the authors chosen fifty and their order it has been an enjoyable and creative outlet to cook from the masters and those we admire. There are even a few bloggers on the list. We have checked out books from the library, borrowed cookbooks from friends, surfed the Internet and browsed our own cookbook collections seeking that one recipe that will highlight that weeks outstanding woman.

Nancy Silverton, the esteemed founder of La Brea Bakery and the restaurant Campanile in Los Angeles is our next Woman Game Changer. She is an American chef and baker whose career path changed when, as a liberal arts major at California State University Sonoma she took a job working as a cook in her dormitory kitchen. She has authored several cookbooks and has been at the forefront of efforts to revitalize sourdough and artisan breads in the United States. After apprenticing at a small Northern California restaurant, she trained at the Le Cordon Bleu cooking school in London and at the Ecole Le Notre in Plaiser, France. Upon returning to Los Angeles she worked as an assistant pastry chef. Ms. Silverton, who now owns two of Los Angeles’s most popular restaurants, Osteria Mozza and Pizzeria Mozza, with Mario Batali and Joe Bastianich, has just published her eighth book, “The Mozza Cookbook. Her esteemed career has guaranteed her a spot as #22 on the list.

In the summer one of my favourite well-travelled bloggers Mary of One Perfect Bite invited bloggers to travel along on a culinary journey throughout the year. Gourmet Live brought out a list of the 50 most influential women in food...Fifty women game changers. Some are chefs, some are food writers, and some are women who are passionate about the creative process. You could certainly add or detract women from this list, but no matter what these women have all influenced us in one way or another. Being a woman and passionate about food myself I wanted to explore and join Mary on this journey and not only learn from the masters but recreate some of their dishes to better understand what has shaped and molded them into who they are today. In doing so I have learned more about myself, and have learned more than a few new recipes and techniques. My cohorts for this adventure can be found below. If you would like to join in contact Mary.

When loaves of soft white bread stocked bakery shelves and bagels were the biggest breakthrough in breads, Nancy Silverton brought our culinary attention to the soul-satisfying pleasures of artisan baking. There have been many who have followed on her chef coat tales. She and her (then) chef-husband opened the doors to La Brea Bakery in conjunction with their restaurant Campanile in 1989 after finding no one in the Los Angeles area capable of supplying them with the flavourful crusty loaves that they had sampled in Europe.

Although we love to cook do we really want to spend all day in the kitchen for that feeling of satisfaction and gratification? We already did turkey and all the trimmings back in October for our Canadian celebrations but the celebrations never end here on these pages!!! I didn't bake any beautiful artisan loaves of my own to honour Nancy for this challenge but I did use some artisan buns for some gorgeous turkey burgers to celebrate the American Thanksgiving. What a perfect way to have a quick "turkey dinner" with all the holiday flavours inspired by your centerpiece turkey with sage, thyme and celery... plus a spoonful of cranberry sauce for a dash of star quality with its brightness and acidity.

White-meat turkey burgers can be dry, so chefs Amy Pressman and Nancy Silverton used a mix of white meat, dark meat, and skin (ask a butcher to grind the combination for you). I happened to have white meat only so to moisten the burger I changed the recipe a little, made only 1/2 of the sauteed leek, onion and herb mixture and added it into the turkey meat itself for a moist and satisfying burger! Good choice!!! Serve them sith sweet potato fries that are not only delicious but they also provide an extra hit of nutrition compared to fries made from regular potatoes. Plus, they're baked another reason they are a healthy choice. I also LOVE the "baby" single serving ketchups. These are a purchase I always make when I find myself in the States.

What have we been up to this week with our 23rd Game Changer Nancy Silverton....

I urged you to try this version of a "turkey dinner" and then head out for a hike!! The recipe asks you to grill your burger but you can use your indoor grill or just pan fry your burger. Your burger...your choice. Happy Thanksgiving to all of our American friends and expats!!!! There is so much to be thankful for!

Season turkey patties all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. (At this point I added some of the leek herb mixture to the turkey meat for moistness) .Carefully grease grill grates with oil, arrange patties on grill, and cook, flipping once, until they reach desired doneness, about 10 minutes. During the last few minutes of cooking, top burgers with cheese and toast buns on grill until golden brown, 1 to 2 minutes.

Combine mayonnaise and mustard in a small bowl, then spread on buns. Top with burgers, leek and celery mixture, and cranberry sauce, and serve.

Preheat oven to 450°. Slice sweet potatoes into sticks, about 1/3 inch thick. In a large bowl, toss together with the oil and salt.

Place fries on a sheet tray and cook, turning once, until they start to crisp and brown, about 15 minutes. Remove and serve immediately.

Serves 4

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

34 comments:

This is such a fun variation on a Turkey dinner! Although I can't give up my regular dinner, I'd love to add this to the menu during the week leading up to turkey day...just to keep me in the mood (not that I need help with that, but...). Love it!

Great meal, I want to try it all. I sometimes avoid turkey burgers because I like white meat and, like you say, they can be dry, so your idea of adding the veggies into the mixture is perfect. I have been meaning to try to make sweet potato fries for ages...I order them in every restaurant that offers them, thanks!

This is a great way to enjoy turkey and some of the trimmings whenever the urge strikes. It sounds wonderful. I love the background information you shared with us today, Val. There is a flow to your writing that I find most appealing. I hope you have a great day. Blessings...Mary

There's a restaurant here in Los Angeles with fancy turkey burger sliders on their kids' menu for Thanksgiving. It's a fun way for kids to get the Thanksgiving goods in a familiar and favorite package for them. :) Great burger!

That's probably the cutest little bottle of ketchup I've ever seen.:) The burger sounds good. I always make my leftover turkey sandwiches with cranberry sauce, but I've never made the connection and put it on my turkey burgers- it's such a perfect flavor combination! I love this series. :)

I think I have mentioned over and over how much I enjoy these posts. Nancy Silverton is a wonderful choice! I am always looking for ways to spice up ground turkey and grounds chicken instead of beef - so will be doing this. Love the presentation. Need I mention I will also be doing that?

Dry turkey burgers aren't tasty. But this version looks moist and flavorful. I recently made a version with apple in it, that really kicked up the moisture. Sweet potato fries are the perfect accompaniment.

You make such fabulous looking, food, Val. I am in awe of how good your are in the kitchen - particularly with feeding only one. I have a really hard time making an effort to feed my husband, and I care about what he eats much more than what I do most days. I love cooking - you know that - but it is the daily grind of it that is so frustrating for me. If he at least told me what he might "feel like" so I had some direction, it would help. I am in constant admiration of your healthy, GORGEOUS, and delicious looking meals. I have browsed through a few here today. WOW.:)V

You know how important it is to me to make turkey burgers taste better. This is right up my alley. I like how it's not overdone too. Some folks would pile stuffing and who knows what else onto the burger. This is nice and simple.

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My blog More Than Burnt Toast has been my passion for almost 12 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.